No-Bake Lemon Eclair Cake
Ingredients:
1 package 12 ounces graham crackers
1 package 3.4 ounces instant lemon pudding mix
2 cups cold milk
1 container 8 ounces whipped topping, thawed
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup lemon juice fresh or bottled
1 teaspoon lemon zest
1 tablespoon butter, melted
Directions:
Prepare the Pudding: In a medium-sized bowl, whisk together the instant lemon pudding mix and cold milk. Continue whisking for about 2 minutes until the mixture begins to thicken. Set aside.
Add Whipped Topping: Fold the thawed whipped topping into the lemon pudding mixture. Add powdered sugar, vanilla extract, lemon juice, and lemon zest. Stir until smooth and well-combined.
Assemble the Cake: In a 9×13-inch baking dish, arrange a layer of graham crackers on the bottom. Spread half of the lemon pudding mixture over the graham crackers. Top with another layer of graham crackers, followed by the remaining lemon pudding mixture. Finish with a final layer of graham crackers on top.
Make the Glaze: In a small bowl, combine the melted butter and powdered sugar. Stir in the lemon juice to create a smooth glaze. Drizzle the glaze over the top layer of graham crackers.
Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the cake to set and the flavors to meld together.
Serve: Once chilled and set, slice into squares and serve this refreshing, no-bake lemon eclair cake. Enjoy!
Nutritional Information:
Prep Time: 15 minutes Cooking Time: 0 minutes Total Time: 4 hours chill time
Kcal: 220 kcal per serving Servings: 9 servings
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